{"id":197289,"title":"Kantonsk\u00e1 r\u00fd\u017ee v rychl\u00e9 verzi","modified":"2026-10-31T17:16:02+01:00","plain":"Kantonsk\u00e1 r\u00fd\u017ee je sama o sob\u011b velmi jednoduch\u00e9 j\u00eddlo a m\u016fj tradi\u010dn\u00ed recept na kantonskou r\u00fd\u017ei najdete zde. N\u011bkdy ale ani to nesta\u010d\u00ed a \u010dlov\u011bk m\u00e1 prost\u011b chu\u0165 na SUPER rychl\u00e9 j\u00eddlo, se kter\u00fdm si nemus\u00ed l\u00e1mat hlavu. \n\n\n\nJe to velk\u00e1 klasika \u010d\u00ednsk\u00e9 kuchyn\u011b a recepty na ni jsou stejn\u011b rozmanit\u00e9 jako kuchyn\u011b, ze kter\u00e9 poch\u00e1z\u00ed. Bu\u010fte tedy kreativn\u00ed a berte m\u00e9 recepty jako z\u00e1klad!\n\n\n\nTradi\u010dn\u00ed kantonsk\u00e1 r\u00fd\u017ee h\u00fd\u0159\u00edc\u00ed barvami\n\n\n\nSuroviny na expresn\u00ed kantonskou r\u00fd\u017ei\n\n\n\nV\u0161echno za\u010d\u00edn\u00e1 sv\u011btlou s\u00f3jovou om\u00e1\u010dkou, pokud se o n\u00ed chcete dozv\u011bd\u011bt v\u00edce, v\u011bnoval jsem j\u00ed cel\u00fd \u010dl\u00e1nek, ale v\u011bzte, \u017ee jde o klasickou slanou s\u00f3jovou om\u00e1\u010dku, kterou se\u017eenete v\u0161ude: od \u201ez\u00e1padn\u00edho\u201c supermarketu a\u017e po mal\u00fd asijsk\u00fd obch\u016fdek. S touhle surovinou si tedy nemus\u00edte d\u011blat starosti! \n\n\n\nDruh\u00fdm dochucovadlem v tomto receptu je sezamov\u00fd olej, podle chuti m\u016f\u017eete pou\u017e\u00edt bu\u010f sv\u011btl\u00fd olej, nebo olej z pra\u017een\u00e9ho sezamu (klikn\u011bte sem a seznamte se s r\u016fzn\u00fdmi druhy sezamov\u00e9ho oleje)\n\n\n\nTipy na expresn\u00ed kantonskou r\u00fd\u017ei\n\n\n\nPou\u017eijte r\u00fd\u017ei uva\u0159enou den p\u0159edem a vychlazenou v lednici: po propl\u00e1chnut\u00ed a uva\u0159en\u00ed r\u00fd\u017ee je to TA nejd\u016fle\u017eit\u011bj\u0161\u00ed v\u011bc, chlad toti\u017e zrnka zpevn\u00ed a jedin\u011b tak z\u00edsk\u00e1te tu jedine\u010dnou konzistenci, kterou zn\u00e1te z restaurac\u00ed\n\n\n\nKr\u00e1sn\u011b odd\u011blen\u00e1 zrnka, jasn\u00e1 zn\u00e1mka d\u016fkladn\u00e9ho propl\u00e1chnut\u00ed a p\u0159edchoz\u00edho vychlazen\u00ed\n\n\n\nR\u00fd\u017ei p\u0159ed va\u0159en\u00edm d\u016fkladn\u011b propl\u00e1chn\u011bte: i tady n\u00e1m jde o pevn\u00e1 a dob\u0159e odd\u011blen\u00e1 zrnka, d\u00edky kter\u00fdm z\u00edsk\u00e1 sma\u017een\u00e1 r\u00fd\u017ee tu lahodnou konzistenci\n\n\n\nS \u010d\u00edm pod\u00e1vat expresn\u00ed kantonskou r\u00fd\u017ei\n\n\n\nTo slavn\u00e9 ku\u0159e v karamelu\n\n\n\nV\u00fdborn\u00fdm receptem je m\u00e9 ji\u017e zm\u00edn\u011bn\u00e9 ku\u0159e v karamelu. D\u00edky cen\u011b ku\u0159ec\u00edho masa a rychl\u00e9 p\u0159\u00edprav\u011b je ide\u00e1ln\u00edm zdrojem b\u00edlkovin v om\u00e1\u010dce, kter\u00fd se k expresn\u00ed kantonsk\u00e9 r\u00fd\u017ei skv\u011ble hod\u00ed\n\n\n\n\n\n\tExpresn\u00ed kantonsk\u00e1 r\u00fd\u017ee\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 roz\u0161lehan\u00e1 vejce200 g vep\u0159ov\u00e9ho masa nakr\u00e1jen\u00e9ho na mal\u00e9 kosti\u010dky1 cibule nakr\u00e1jen\u00e1 na kosti\u010dky2 l\u017e\u00edce  hr\u00e1\u0161ku1 mrkev nakr\u00e1jen\u00e1 na kosti\u010dky3 strou\u017eky \u010desneku nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky250 g r\u00fd\u017ee uva\u0159en\u00e9 den p\u0159edemOm\u00e1\u010dka1 l\u017e\u00edce  sezamov\u00e9ho oleje3 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky\t\n\t\n\t\t Roz\u0161lehejte vejce Ve woku na siln\u00e9m ohni restujte maso 5 min. Dejte stranou. Ve v\u00fdpeku z masa usma\u017ete vejce. Omeletu rozd\u011blte na kousky a dejte stranou. Ztlumte na st\u0159edn\u011b siln\u00fd ohe\u0148 a p\u0159idejte mrkev, cibuli a \u010desnek. Restujte 3-4 minutyP\u0159idejte r\u00fd\u017ei a restujte na siln\u00e9m ohni 2-3 min. P\u0159idejte maso a omeletu a restujte stejn\u011b dlouho.P\u0159idejte hr\u00e1\u0161ek, restujte 3 minP\u0159idejte om\u00e1\u010dku a restujte je\u0161t\u011b n\u011bkolik minut. Osolte podle chuti Posypte su\u0161enou cibul\u00ed\t\n\t\n\t\tPou\u017eijte r\u00fd\u017ei uva\u0159enou den p\u0159edem\n\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197289"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197289\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1908"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}